Ping Fishlessman

it was a while back and not my cook but 275 would work, he cooks in foil first and they are near done when removing from the foil, they then go on at a little lower temp for a little color, smoke, and then later sauce, flipping and end-overs every maybe 20 minutes. i would put a pizza stone with some foil underneath for that cook and when flipping remove everything as quick as possible and flip rotate, if you take too long the fire gets too big with the open dome.

never used a platesetter, no idea. 5 racks easy on one grill, try and raise it, the higher the better as long as the ribs still fit. most of my cooks are rasied grid either with or without a barrier, this one i had a pizza stone under it with some foil ontop. these were just cooked at 250, no foiling the ribs

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